Originally Posted by Ayrton
On the pre-cooking subject: usually I'd agree 100% with Philso, adding that in working on the appearance, you might actually lose some of the quality of the pie -- the quality that makes you feel you "have the apple pie down".
However, the pies I've made here in Greece have almost always been made with Granny Smith apples (because they're about the only ones I recognize, can you believe how pathetic that is?!) which I've NOT found to be the ideal pie apple in that it holds its shape and crispness too much. That, however, would be the PERFECT apple for you to slightly pre-cook, then, wouldn't it?
Give it a try and let us know, how's that? But go easy on the pre-cooking or you will end up with a very nice Granny Smith applesauce pie.
and there you have it in a nutshell! few people indeed share the same image of the ideal pie, or anything else for that matter. the very qualities that make grannies the less-than-ideal apple for Ayrton, are the very reasons i can only wish i could get my hands on some granny smiths here.
Ayrton, you should definitely go ahead and experiment with whatever apple varieties you have available there in greece. you're almost bound to find at least 1 or 2 you like. I've come across about 3 varieties here in japan that i like. unfortunately, they're in season and available for only some few short weeks each. we're now at the time of year in which fuji's are nearly the only variety around, unless you want to spend between $2.50 - $5.00 for 1 (yes, that's one
) apple that's been in storage for between 2 or 3 months to 10 or 11 months). there are zero imported apples here. talk about a protected market. the only time apples have been imported within living memory was several years back when several huge typhoons in succession ripped through apple country. they imported red delicious apples (no other kinds) from the west coast, and complained that they weren't sweet enough
count your blessings.